Mary Berry Chocolate Perfection Cake

This one might look like a showstopper, but it’s secretly the easiest chocolate dessert I’ve ever pulled off. I made it for a dinner party when I had zero time but wanted full impact—and it got more gasps than the roast. It’s layered, rich, cold, creamy, and just the right balance of indulgent and fresh (thanks to the raspberry coulis).

The first time, I overheated the white chocolate and it seized—completely ruined the texture. I also didn’t wait long enough for it to chill, so the layers didn’t hold. Learn from my mistakes. Done properly, this is pure, chocolatey magic.

WHY THIS ONE WORKS SO WELL

It’s all about contrast. You get two velvety layers—one white, one dark—stacked over a buttery biscuit base. No baking, no gelatine, and no stress. The white chocolate is mellow and creamy, the dark layer adds depth, and the coulis cuts through everything with a bit of sharpness.

Most no-bake chocolate cakes rely on just one chocolate, but the double-layer here makes it feel much more special. The texture is somewhere between mousse and cheesecake—light, but holds its shape beautifully.

INGREDIENTS + WHY THEY MATTER

For the cake:

• Full-fat cream cheese (2 x 280g tubs) – Needs to be full-fat or the texture won’t hold.
• Double cream (300ml) – Whipped with cream cheese to create structure and creaminess.
• White chocolate (200g) – Sweet and creamy. Must be melted gently.
• Dark chocolate (200g) – Adds rich contrast. I used 70%—anything over 60% works.
• Digestive biscuits (150g) – Crushed for the buttery base.
• Butter (55g) – Binds the biscuit layer. Plus a little extra for greasing.

For the raspberry coulis:

• Raspberries (300g) – Fresh or frozen both work. Keep 10 aside for topping.
• Icing sugar (30g) – Sweetens the coulis without graininess.

MAKING IT YOURS (WITHOUT RUINING IT)

• No raspberries? Use strawberries or blackberries for the coulis—but blitz and strain well.
• Want crunch? Add a few chopped hazelnuts to the biscuit base.
• Prefer milk chocolate? You can swap half the dark chocolate for milk—but it’ll be sweeter.
• Gluten-free? Use GF biscuits—texture holds just fine.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
White chocolate seized	Overheated in the bowl	Melt over barely simmering water—go slow
Layers mixed together	Added dark chocolate layer too fast	Let the white layer firm slightly first
Cake didn’t slice well	Didn’t chill long enough	Chill at least 2 hours (I now do 4+)
Biscuit base crumbled	Didn’t press firmly	Use a spoon or glass to compact it well

HOW TO MAKE MARY BERRY’S CHOCOLATE PERFECTION CAKE

1. Prep the tin
   Grease and line a 900g loaf tin with non-stick baking paper. Let the paper hang over the sides for easy lifting.
2. Melt the chocolate
   Set the white and dark chocolate in separate bowls over pans of barely simmering water. Melt gently and stir often—especially the white chocolate. Set both aside to cool slightly.
3. Whip the cream cheese and cream
   In a large bowl, whisk the cream cheese until smooth. Add double cream and whisk until it forms stiff peaks.
4. Mix with chocolate
   Divide the whipped cream cheese mix evenly between the two bowls of melted chocolate. Fold and whisk each one until smooth.
5. Layer the tin
   Spoon the white chocolate mix into the tin first. Smooth it out. Carefully layer the dark chocolate mixture on top—don’t swirl.
6. Make the base
   Crush digestive biscuits into fine crumbs. Mix with melted butter. Spoon on top of the chocolate layers and press down firmly. Cover and chill for at least 2 hours.
7. Make the coulis
   Blend raspberries with icing sugar until smooth. Strain through a sieve to remove seeds. Set aside.
8. Serve
   Turn the chilled cake out onto a plate. Peel off the paper. Top with reserved raspberries. Slice with a hot, sharp knife and serve with raspberry coulis.

TIPS FROM MY KITCHEN

• I always melt white chocolate first—it needs less heat and more patience.
• I chill the cake for at least 4 hours—it slices so much better.
• I keep the coulis in a small jug on the table—everyone wants extra.

STORAGE + SERVING

• Keeps – Up to 3 days in the fridge, covered tightly.
• Freezes – Wrap in clingfilm and foil. Freeze up to 1 month. Thaw overnight in fridge.
• Serve with – Raspberry coulis and maybe a dollop of crème fraîche or Greek yogurt.

FREQUENTLY ASKED QUESTIONS

Q: Can I use low-fat cream cheese?
A: Don’t. I tested it once and it made the texture loose and watery. Full-fat only for this one.

Q: Can I skip the coulis?
A: Technically yes, but it really cuts the richness and makes it feel finished. Even a few spoonfuls help.

Q: Can I make it ahead of time?
A: Absolutely. It’s best made a day ahead so it firms up nicely.

Q: Can I use chocolate chips?
A: Only if they’re good quality and meant for melting. Cheap ones often go grainy.

Try More Recipes:

• Mary Berry American Chocolate Wedding Cake Recipe
• Mary Berry Chocolate Mirror Cake
• Mary Berry White Chocolate and Vanilla Cake